Garlic Chicken and Mushrooms in White Wine Sauce

"I've adapted this recipe from a Cooking Light magazine and it's extremely tasty. You can easily adapt this by using different herbs at the end besides parsley, like fresh tarragon or basil. Don't worry when stuff starts sticking to the pan in the beginning, when you add the white wine, it will totally deglaze the pan and use a wooden spoon to scrape the bits off the bottom as they add a lot of flavor! Healthy and quick to make. Serve this with crusty bread, a green salad, and a glass of chilled white wine -- or sparkling cider for the kiddos! :)"
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Greeny4444 photo by Greeny4444
Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
  • Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.
  • Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken.
  • Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
  • Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done.
  • Stir in noodles; cook 1 minute or until thoroughly heated. Add parmesan cheese and fresh parsley (or other herbs), mix well, and serve.

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Reviews

  1. I made this in a pinch. I followed the recipe exactly but used fresh garlic and bow pasta. It seemed a bit on the dry side so I just added another 1/2 cup of chicken broth. The result was my husband saying "WOW!" THIS is GOOD!!" You have to make this again!"
     
  2. I have to say this just didn't do it for me. It seemed to be missing something. I added a tablespoon of butter and some heavy cream to smooth out the strong taste because the sauce didn't seemed finished. So that killed the lightness of the dish. I wont make it again.
     
  3. Made this for dinner and it was excellent! Will be doing this again. I served it on a bed of wild rice. I used Sauvignon blanc in the sauce, I'm a newbie at cooking with wine and I did some research and it said this was a good wine for beginners. Totally satisfied!
     
  4. I have made this a few times (from different sources), all the same general recipe, but this time I followed this recipe. Great flavor, and so easy! I used a chicken bullion cube in 1/2 cup water, and I used penne pasta instead of egg noodles. I also used basil instead of tarragon, and I only had dried parsley, so I sprinkled about 1 tsp. of that in, near the end. I served this with roasted asparagus, and it was great. Thanks!
     
  5. Delicious, I made this after a long day in town, it was so simple and quick to prepare. The chicken stayed really tender and the flavour combine with the garlic, mushroom, chicken and parmesan cheese was outstanding. We all enjoy mushrooms so I knew we would like this dish. I think the serving size was quite small, if you're going to eat this dish alone, but with salad and bread it would be enough for three people. Next time I think I will increase the recipe because we loved it and couldn't get enough. Thank you Melvin'sWifey
     
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Tweaks

  1. I have made this a few times (from different sources), all the same general recipe, but this time I followed this recipe. Great flavor, and so easy! I used a chicken bullion cube in 1/2 cup water, and I used penne pasta instead of egg noodles. I also used basil instead of tarragon, and I only had dried parsley, so I sprinkled about 1 tsp. of that in, near the end. I served this with roasted asparagus, and it was great. Thanks!
     

RECIPE SUBMITTED BY

I started cooking just by helping my Mom out in the kitchen as a little girl. I preferred baking over cooking, as I loved getting all into measuring things and stirring. I always got to stir! However in the past 5 years I've been the one responsible for making nightly dinners. At first this consisted of the same 10 or so dishes in a constant rotation, but that quickly became boring and I remembered how much my Mom would complain when I was younger about how she always made the same things and she never knew what new dishes to try! Obviously 20 years ago, Zaar wasn't around! I still cook a lot of the same type of dishes my Mom cooked when we were younger and I try to incorporate as much fresh fruit, vegetables, and herbs into my meals as possible. However Melvin's favorite food of all time is fried chicken so... I make sure he gets a fresh vegetable on the side! My favorite cook book is my staple cookbook which is the old red and white Better Homes Cook Book. My only pet peeve about cooking is bland food! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
 
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